Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.

Stir in corn and cilantro.

Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes.

To serve, sprinkle tortilla strips over soup.

Julie’s Slow-Cooker Chicken Tortilla Soup tips:

If I am running low on time, I use store bought tortilla chips, crumbled tostada or taco shells. Whatever I have on hand.

It is wonderful with a dollop of sour cream and some avacado too.

I always make this the night before, as the chicken needs to be cooked and shredded.

Then I mix the ingredients in the crock and set in it the fridge to be put on in the morning.

During winter, I measure out the spices for more than one pot of soup into baggies. This is the most time consuming part for me, so being able to grab a bag of spices makes the meal even more possible during a crazy week.

Because of a food sensitivity, I do not add additional garlic to any of my recipes.

In this case there is enough between the broth and the enchilada sauce for my taste.

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